Friday 25 January 2019

Wafer par Eedu - Eggs on Potato Chips

Today's recipe is a special Parsi Recipe. We, Parsis love our eggs in any form. Omelettes, scrambled, sunny side up but best of all we love our eggs on something. Eg- Bhaji par eedu, bhindi par eedu but best of all, if no vegetable is available. We grab a packet of Wafer/Salli and throw some eggs on it, then we happily savour our Wafer par eedu (egg on potato wafers/ sticks) 

Wafer par eedu

Parsi Wafer par Eedu is simple to make and so delicious!  The best part of this recipe is that there are no specific ingredients, you can add or minus according to what is available in your kitchen. But the technique is more important to get that perfect flat wafer par eedu that can be enjoyed as a starter, snack or during meal time.



1 teaspoons oil

Half cup water
250 gms potato chips
1 small green chilli
Salt to taste
1 tsp pepper powder

4 egg
2 tsp chopped coriander leaves

1/2 tsp paprika
1 tbsp tomato ketchup ( optional)


1.Take a medium sized frying pan. Switch on the gas, once the pan is hot, lower the flame. Add the oil and water. 

2. Add the wafers/potato chips to dish. 

3. Add the chopped chilly, salt, half tsp pepper and tomato ketchup. Don't add too much salt as wafers already have salt content. 

4. Gently mix this with the soft wafers and gently push down so that there aren't any huge gaps in the wafers and you get something of an even base.

5. Add some chopped coriander leaves to the top of the wafer mix. 

6. Before cracking the eggs on top, see to it that the wafer mixture is not completely dry as we don't want it to burn at the bottom.  Add water if need be. 

7. Now break four eggs on top of the wafers. Sprinkle salt, pepper, paprika and coriander leaves. 

8. Cover with a lid and continue cooking on low-moderate heat for 3-4 minutes.

9. Continue cooking until the egg white is no longer transparent in colour and has turned white. Switch off the gas when eggs are semi done as they cook in heat when the flame is turned off. 

10. Serve the dish immediately. A cold wafer par eedu will not taste as yummy. 

You can beat the eggs too, instead of putting the whole eggs on the wafer mixture. 

Now enjoy your Wafer par eedu hot and with a dash of ketchup.  Coz I believe that Khavanu, Peevanu, Majje ni life!!

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Sunday 20 January 2019

Healthy Orange/Tangerine Chicken Recipe

Hello friends,

Oranges are in season and oranges are the main ingredients of this dish today. Those big juicy sweet tangerines made me want to create a recipe with them. I have heard of Orange chicken and tasted it too. In a restaurant in Bangkok, however it was deep fried and served with rice on the side. I didn't want to deep fry and use excess oil so make a wok style stir fry orange chicken today.

Tangerine/Orange chicken

This quick dish gets its flavor from fresh Orange and tangerine juice and rind of the peel.  To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator.


250 gms boneless chicken
1 1/2 cup fresh tangerine or orange juice
1 tbsp Soy sauce
1 tbsp honey
1 tsp ginger garlic paste
1/2 tsp red chilli flakes
1 teaspoon dark sesame oil ( or regular oil )
1 tablespoon freshly grated orange zest
2 tangerines, seeded and thinly sliced
1/2 cup chopped fresh broccoli
A pinch of salt
Sesame seeds for garnish


1. In a medium bowl whisk together tangerine juice, soy sauce, honey, sesame oil, garlic ginger paste, chilli flakes and orange zest.

2. Wash and clean the chicken. Now cube the chicken in small pieces.

3.  Place chicken in a large zip-top plastic bag. Add half of the tangerine marinade; seal and toss gently to coat. You can also prepare this marinade in a mixing bowl.

4.  Refrigerate for minimum 2 hours. Cover if you have done in a bowl.

5.  Now heat a wok and transfer the chicken mixture to it. Add the remaining tangerine/orange marinate.

6. Let it broil on slow till juices evaporate and chicken gets coated with an orange glaze.

7. Add a pinch of salt or as required to taste. Tip in the broccoli and saute for two minutes.

8. Garnish with sliced segments of oranges. You can grill then too, slightly for 30 seconds.

9. Now garnish with orange zest, finely chopped spring onion greens and sesame seeds.

10. Arrange orange slices and pieces around chicken.

11.  Serve it like a starter or with sticky jasmine rice.

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Monday 14 January 2019

Methi Matar Malai

Hello friends,

Happy Makar Sankranti, Lohri and Pongal to all my readers. Hope you all are enjoying winter chills and hot delicious home cooked food. Do so as the winter won't last for a long time.
Today I am making yet another winter special dish -  non spicy yet interesting dish with addictive flavours. Any guesses?
With greens available in abundance in this season,  I decided to stir up Methi Matar Malai. Methi Matar Malai is a north indian dish which is not so spicy unlike most north indian dishes.

Methi Matar Malai

The whitish green color, comes from cashew, milk and Methi leaves. The creamy texture and the subtle flavours makes it an enjoyable dish. I substituted cashews to make it more healthy and lessen the calories.
My Methi Matar Malai recipe is fairly simple to make and tasted some what like what you get in the restaurants. The sweet taste of milk, cream and peas and bitter spicy taste of Methi is a winning combination.


1 cups Green Peas
1 bunch of  chopped Fenugreek leaves (methi bhaji)
2 Green Cardamom (elaichi)
1-inch piece of Cinnamon ( Dalchini)
1 medium Onion, chopped
1 tsp ginger - garlic paste
1 Green Chilli
2  tbsp Fresh Cream
1/2 cup Milk
1/2 tsp Garam Masala
1/2 cup Water
Salt to taste
1 tbsp cooking  Oil


1.Clean the methi leaves from their stem, wash it  thoroughly in running water. Squeeze and chop them roughly. Now set it aside. 

2. Boil the peas and then transfer then in cold water to retain green colour.  

3. Heat 1 tbsp cooking oil in a deep bottom pan.

4.  Once the oil is hot, add cumin seeds and wait till the seeds crackle.

5. Then add onions, green chilli, cardamom,  cinnamon, ginger/ garlic paste. Stir and let the rawness of onion go and saute for two minutes more. 

6. Let the pan cool down a bit. Then transfer the entire mixture into a mixer. Add a little water if need be and grind into a smooth paste. 

7. In the same pan, saute the mixture for few minutes. Now add the milk and give it a good mix. 

8. Once it comes to a little boil, add the chopped methi leaves and mix.

9. Add boiled peas after two minutes and keep stirring. 

10. Add garam masala, salt and cream and mix well.  Cover and let it simmer on medium-low flame for 4-5 minutes.

11. Once the methi leaves cook and gravy is slightly thickened, switch off the gas and let it cool. The dish will thicken further. 

12. Serve it with hot parathas/ rotis, salad and a dollop of homemade butter.

Methi Matar Malai

I made a batch of methi rotis along with Methi Matar Malai.  
Double dose of Methi, double the of flavoursome food.

Check out my previous Methi Matar Masala recipe 

Happy Cooking!!

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Saturday 5 January 2019

Omelette Curry Recipe

Hello friends,

Hope you are sticking to your New Year Resolutions to eat right and stay healthy. I have decided to keep cooking and stirring up healthy recipes for you all. Easy, nutritious and tasty!

Omelette curry

Today, I wish to share a spicy omelette curry recipe. It is a very different version of bolied egg curry, which is sometimes boring. This dish is innovative and goes very well with rice or chapati.


For making Omelette

3 eggs
1 tbsp coriander leaves
1 chopped green chilly
Half onion
Salt to taste
1 tpsp oil

For making gravy 

2 onions
3 tomatoes
1 tsp ginger garlic paste
1tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1 tsp Oil


For omelette

1. Take a bowl, break three eggs and beat with fork.

2. Now add half coriander leaves, half chilli, half onions and a pinch of salt.

3. Mix all the ingredients  well.

4. Heat a frying pan and sprinkle some oil on it.

5. Pour the omelette batter on the hot pan and spread it all over the pan and cook till it is brown from beneath.

6. Now flip the omelette and cook it on the other side as well.

7. When its done, take it out from the pan and cool. Then cut it in 1/2 " pieces.

8. Keep this aside for further use.

For the Gravy

1. Heat oil in a  kadai deep bottom dish.

2. Once oil is hot add cumin seeds and let it crackle.

3. Now add chopped onions and cook till they get soft and pinkish in colour.

4. Add ginger garlic and saute for one minute.

5. Add the finely chopped tomatoes and 2 tbsp of water at this time and cook till tomatoes are soft mushy and oil separates.

6. Now put this mixture in a mixer and blend to make a paste. ( you can avoid this step altogether)

7. Transfer it back in the kadai, add turmeric powder, red chilly powder and coriander powder and mix it again.

8. Stir for 5 to 6  minutes, keep mixing after every few minutes to avoid burning at the bottom.

9.Once the oil separates, add little water at time and cook the gravy. Add salt here.

10. After gravy starts boiling switch off the heat and gently put omelette pieces on it.

11. Garnish with chopped coriander leaves.

12. Serve it hot with rice or hot fresh rotis.

Omelette curry

Note :

* Infact you should add omelette pieces only when you are ready to serve it.
* Add cheese to the omelette for variation.
* Tamarind can be added instead of tomatoes.

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